Tuesday, June 8, 2010

Ugly Mudcake


The word brings about memories of rich chocolate cake purchased from the "gourmet" bakery in the "better" suburbs for a girly afternoon tea, usually to celebrate a friend's birthday.

Unfortunately, as beautifully decorated as these cakes usually are with their shiny layer of chocolate ganache and curls of white or dark (or sometimes both) grated chocolate, the insides would often be dry, dense, sickly sweet and taste a little bit processed. Bakeries often use a variety of cake/bread improvers, sugar syrups, preservatives and artificial flavours in their products to make the product more "stable" when baking, to make it last longer and to make it cheaper to produce.

So instead of trying to replicate a beautiful but tasteless cake, I'm going to tell you how to make the most gorgeous-tasting, but super ugly, chocolate mudcake!

Ugly Mudcake

(Serves 8-10)

220g butter
320g chocolate buttons (milk or dark)
1/4 cup boiling water
1/4 cup cocoa powder
1 cup caster sugar
4 eggs (only use 3 if they are 60g each or more)
1 cup self-raising flour

Preheat your oven to 150C. Grease a round cake pan and line the bottom with baking paper.

In a microwave safe bowl, melt the butter and chocolate with the water. Let it cool for a few minutes, then mix in the cocoa powder and sugar.

Gently stir in the eggs, followed by the flour.

Pour the mixture into the pan and let it sit for a few minutes before putting it in the oven. This will let some of the air-bubbles that have been stirred in rise to the surface so your cake will bake evenly.

Bake the cake for 1 1/4 hours (or until a skewer inserted comes out cleanly, with only moist crumbs clinging to it.) Let it cool in the pan for 15 minutes before turning it out onto a wire rack to finish cooling.

The result will be a mudcake that is NOT pretty. It has a habit of sinking a little in the middle no matter what I do. I've tried using more flour, baking powder, bi-carb soda - nothing will help it look prettier. But for all its ugliness, it's one of the BEST chocolate cakes I've ever made.

Ice it with a simple chocolate ganache if you'd like, but I never do. I prefer to cut a wedge, heat it a little in the microwave then serve it with some double thick cream or vanilla ice-cream.


Anonymous said...

Sounds easy enough

Laura Madsen said...

I have always believed that it's not how something looks, it's how something tastes! And usually, the messier it is, or the uglier it is, the more delicious it is!

The Recipe Binder said...

Anonymous - it is a very easy cake to make - which is probably why I love it!

Laura - this cake is just one of the best dense, rich chocolate cakes. When it's a cold night and a slice is served up warm with a large dollop of cream next to it, it's just heaven. :)

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